Chocolate Raspberry Heaven on Earth Cake
80% authentic · American
A delightful variation that adds fresh raspberries and a hint of raspberry liqueur to the classic Heaven on Earth Cake, offering a fruity counterpoint to the rich chocolate and creamy cheesecake.
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Ingredients
- all-purpose flour2 cups
- granulated sugar2 cups
- unsweetened cocoa powder3/4 cup
- baking soda2 teaspoons
- baking powder1 teaspoon
- salt1 teaspoon
- eggs2 large
- buttermilk1 cup
- vegetable oil1/2 cup
- vanilla extract2 teaspoons
- hot water1 cup
- cream cheese, softened32 oz
- sweetened condensed milk2 cans (14 oz each)
- lemon juice1/4 cup
- raspberry liqueur (optional)2 tablespoons
- fresh raspberries2 cups
- whipped topping, thawed2 cups
- semi-sweet chocolate chips12 oz
- heavy cream1/2 cup
Steps
- 1
Prepare the chocolate cake layer as described in the Classic Heaven on Earth Cake recipe and let it cool completely.
- 2
Prepare the cheesecake filling: In a large bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk and lemon juice until well combined. Stir in raspberry liqueur, if using.
- 3
Gently fold in the thawed whipped topping until no streaks remain. Carefully fold in 1.5 cups of the fresh raspberries.
- 4
Spread the raspberry cheesecake filling evenly over the cooled chocolate cake layer.
- 5
Prepare the chocolate ganache as described in the Classic Heaven on Earth Cake recipe.
- 6
Pour the ganache over the cheesecake layer, spreading it evenly. Immediately scatter the remaining 1/2 cup of fresh raspberries over the ganache.
- 7
Chill the cake in the refrigerator for at least 4 hours, or until firm.
- 8
Slice and serve chilled.
